Zihao Qiu
Guangzhou, China
Last Updated: 09/26/2026
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Found 9 publications
Optimizing dehydration ratio and rate during the withering process enhances aroma quality of oolong tea.
Journal: NPJ science of food
Published: February 05, 2026
Impact of Fresh Leaf Elements on Flavor Components and Aroma Quality in Ancient Dancong Tea Gardens Across Varying Altitudes.
Journal: Plants (Basel, Switzerland)
Published: March 23, 2025
Enhancement of flavor components of oolong tea and dark tea based on graphene heating film.
Journal: Food chemistry: X
Published: February 25, 2025
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea.
Journal: Foods (Basel, Switzerland)
Published: November 22, 2024
Study on the Effect of Sooty Mould Disease in Tea Plants.
Journal: Plants (Basel, Switzerland)
Published: July 17, 2024
Comprehensive Analysis of the Yield and Leaf Quality of Fresh Tea (Camellia sinensis cv. Jin Xuan) under Different Nitrogen Fertilization Levels.
Journal: Foods (Basel, Switzerland)
Published: May 11, 2024
The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn.
Journal: Foods (Basel, Switzerland)
Published: May 07, 2024
Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes.
Journal: Food chemistry
Published: August 31, 2023
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.
Journal: Foods (Basel, Switzerland)
Published: April 23, 2023
Showing 1-9 of 9
Last Updated: 09/26/2026